What you’ll need

For the cake:

200g caster sugar

225g self-raising flour

150g unsalted butter

2 free-range eggs

140g Greek-style yoghurt

1 lemon zested and one half juiced

1 vanilla pod just the seeds

150g blueberries

For the icing:

200g cream cheese

30ml elderflower cordial

A dusting of poppy seeds (to garnish, optional)

A sprinkling of dried chamomile flowers (to garnish, optional)


What to do

1 Grease and line a 21cm loaf tin, and preheat your oven to 160°C fan.

2 Over a gentle heat, melt your butter, than set aside and allow to cool to room temperature.

3 In a large bowl, whisk together the sugar, eggs, yoghurt, lemon zest and juice, and vanilla extract, then slowly incorporate the melted butter. Add in the flour and mix to combine.

4 Before adding the blueberries to the batter, toss them in a little flour until they’re coated. This will help stop them from sinking to the bottom of the batter when in the tin. Make sure you don’t use too much flour, you just want them to be lightly dusted.

5 Fold the blueberries into the batter, being careful not to crush them.

6 Pour the batter into your lined loaf tin and place in the oven. Bake for an hour to an hour and ten minutes, making sure you keep an eye on things – depending on your oven, you may need to cover the top of the loaf with tin foil to stop it from burning.

7 To check whether it’s cooked, insert a skewer into the centre of the cake; it should come out clean with a few crumbs on, but not with wet batter. Once done, remove your cake from the oven and leave it to cool in its tin for ten minutes before transferring to a wire rack.

8 Combine the elderflower cordial and cream cheese together and whisk using a fork. Once your cake’s completely cooled, spread the cream cheese mixture over the top and garnish with the flowers and some poppy seeds.